5-Ingredient Banana Cake - Very Yummy

I thought of a Valentine's Day recipe using chocolate and banana, which go well together, and ingredients I have at home.For Step 1, microwave the butter at 500 - 600W for about a minute.Depending on the oven, adjust the baking time accordingly. Recipe by caramel-cookie

I had some ripe bananas and tried to turn them into something tasty and easy to make. I like cooking but I don't want to spend all of my time in the kitchen. The less time, the less steps, the better.

I had bought a bunch of bananas on sale at the grocery store to save some pennies and wanted to find a delicious and easy way to use them all before they went bad. I found the cake recipe online and added my twist by doing a caramelized topping. It was delicious and tasted great with the Bluebell banana pudding flavored ice cream.

I wanted to try making a sweet snack that was fulfilling and used no oil.Right before and after baking, drop the cake on the counter top, still in the mold, to release any air and prevent it from shrinking.It's more rich if you use a crushed bar of chocolate. Once it's cooled, I recommend you top it with honey, jam or ice cream. Recipe by mini

This little treasure was handed down through generations of my family. My mother used to bake and sell them to make extra money when I was a kid. If only you could bottle the scent it creates while baking!

I was having problems controlling my appetite so I wanted to eat a substantial amount of something relatively healthy.The day after baking this, I made it with a very ripe banana, and perhaps since the moisture content was higher, the batter came out more watery...so I after baking the cake and putting it on a dish, I heated it in the microwave.Heating it up in the microwave gave it a better texture than using an oven or toaster.Also, if you don't feel like using a bowl, you can just make it directly in the rice cooker pot. Recipe by AyBell

I've been making quite a few chiffon cakes ever since I started buying my eggs directly from the poultry farm. Every time, I try adding different kinds of ingredients into the cake. I'm looking forward to posting some of those recipes here if it turns out nicely.If the top is going to burn due to the height of your oven, cover it with aluminum foil. Because you use milk instead of water, the cake turns out really moist. When preserving, please wrap with plastic wrap and freeze in a freezer-safe zip bag. Defrost to serve. This way, you can keep the cake for a month. Recipe by nyamco3

In my house, there was a banana on the verge of death, so I decided to make something with it .It was super yummy, so I wrote it down.It's fine even without the butter flavor or Vitamin C.You could replace the maple syrup for simple syrup or liquor.For those who like it sweeter, you can add 10-20 g more of the sugar.I recommend using brown sugar. Recipe by Pikosaya

I am so happy to see the result of this banana cake, it tasted slightly like the one that I usually buy from the bakery shop out there. I took the recipe from tiphero, but I'm using the original recipe which posted by Happy Hooligans instead. It turned out perfectly good after 1 hour chilled inside the fridge.And... since I'm using smaller oven and it tends to be too hot sometimes, I baked my cake at 105°C approximately 35 to 40 minutes using 20x10 (cm) pan.

I created this recipe because I wanted to make variety of chiffon cakes.It was my first time making a chiffon cake with fruit.It's better to use ripe bananas, and make sure you mash them well. If you don't mash them well, they will sink to the bottom. Recipe by Mamyuchoko. (I use a 17 cm diameter mold.)

I bought pure cocoa for the first time in awhile, so I thought up an original recipe using it ♫♬■ Blend the bananas to your desired texture; mix for a short time for larger pieces, and a longer time for smaller pieces.■ If you don't have a round pan, a muffin pan or pound cake pan should also work.■ Depending on the pan, you may want to coat it with butter or parchment paper.■ The baking time may vary depending on your oven. Test it by inserting a toothpick.■ It's moister and more delicious the day after baking. Be sure to wrap it in plastic wrap, or put it in a plastic bag to store it. Recipe by nathu

I've tried making lots of different banana cakes, but if I mixed in lots of bananas, the cake would always be too heavy. I tried thinking up a recipe where I could still use lots of bananas but result in a light yet satisfying cake,. I was aiming for something between a genoise and a pound cake. You can definitely taste the banana, but this cake is still soft and moist and has the best balance of any cake I've made until now.I recommend using fully ripened bananas. If the bananas aren't fully ripe then increase the amount of sugar. Even with ripe bananas, this is not very sweet. I also recommend using unsalted butter. After baking, let the cake rest for over half a day for a moister, more delicious flavor. Recipe by Yukiline